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Quick Chickpea Curry

Quick Chickpea Curry

By The Vegetarian SocietyPublished on 25 April 2022A tasty, simple curry from the Vegetarian Society.
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Time and servings

30 minsTotal time
4Servings
10 minsPrep time
20 minsCooking time

Ingredients

  • 1 tin of chickpeas, drained
  • 3 tbsp of vegetable oil
  • 3 cloves of garlic, peeled and finely chopped
  • 4 cm of fresh root ginger, peeled and finely chopped
  • 2 tsp of ground cumin, (alternatively, use a commercial curry paste)
  • 2 tsp of ground coriander
  • 2 tomatoes, peeled and chopped
  • 150 ml of light vegetarian stock
  • 2 onions, peeled and chopped
  • 225 g of mushrooms, sliced
  • 50 g of creamed coconut, grated
  • 3 tbsp of fresh coriander, chopped

Method

  • Step 1

    Gently fry the garlic, ginger and spices in 1 tablespoon of oil for 2 to 3 minutes. Add the tomatoes and stock and cook for a further 1 minute.

  • Step 2

    Blend the ingredients in a liquidiser or food processor until smooth.

  • Step 3

    In the original pan, fry the onion in the remaining oil for 3 minutes, add the sliced mushrooms and cook for a further 3 minutes.

  • Step 4

    Pour the curry paste over the onion and mushrooms, and add the drained chickpeas and most of the coriander. Heat gently for 10 minutes.

  • Step 5

    Stir in the creamed coconut and flaked almonds, reserving a few, and season to taste.

  • Step 6

    Serve hot, garnished with the remaining coriander and a few toasted almonds. Serve with rice or cous cous, poppadoms and mango chutney, for a satisfying Indian supper.